Tuesday, September 9, 2008

Pizza Braid

1 package pepperoni slices, diced
1 can pitted ripe olives, drained and chopped
2 Tbsp. Snipped fresh parsley
½ cup shredded mozzarella cheese
2 Tbsp. Flour
1 garlic clove, pressed
2 pkgs. Refrigerated French bread dough
1 egg
1 tsp. Italian seasoning mix
2 Tbsp. Grated parmesean cheese
1 can pizza sauce

Preheat oven to 375°. In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic. Mix well. Place bread dough, seam sides up on counter. Slice each loaf lengthwise, end-to-end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Roll dough to 4-inch width, creating a well down the center of each loaf. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an “X” pattern. Crisscross ends of dough to form a large figure “8” keeping ends of dough 1 inch from edge of pan and leaving 2 1 ½ inch openings in center of twist. Separate egg. Beat egg white and seasoning mix, lightly brushing over dough. Cut a 3-inch slit in each of the top sections to reveal filling. Grate Parmesan cheese over loaf. Bake 30-32 minutes until deep golden brown. Cool 10 minutes. Makes 16 slices. Serve with pizza sauce.